11 Cooking Basics Every Grown Person Should Know

11 Cooking Basics Every Grown Person Should Know

Growing up is hard; cooking really isn't (most of the time). If you find stirring pasta sauce on the stove as scary as doing your own taxes, we've got some step-by-step instructions that will wean you off frozen dinners without causing a panic attack. Once you check these 11 cooking basics off your bucket list (sink list?), you might even be ready to handle that tax return on your own too.

A really good smoothie might be more than blended fruit and yogurt, but don’t worry—it’s not as hard as it sounds. A good rule of thumb is to try 1 cup fruit + 3/4 cup liquid + a spoonful of nut or seed butter (or a quarter of an avocado!) + ice. And don't forget that handful of spinach that we swear you can't even taste. For a thicker smoothie, add half a frozen banana. For a sweeter smoothie, add a spoonful of honey or maple syrup. Isn’t this better than spending eight bucks on the “mean green lean machine” offering at your local juice shop?

Pasta is actually as easy as 1-2-3. 1. Boil water with a few pinches of kosher salt. (Why? Adding salt while boiling seasons the pasta internally as it swells in the water.) 2. Pour in pasta, give it a stir, and cook according to package instructions. 3. Drain pasta in a colander and douse with a little olive oil to prevent sticky noodles. Bonus tip: Cut back on your water consumption by only filling your pot halfway. Since you only need enough water for the pasta to absorb, you don’t need gallons of water to sufficiently revive dry noodles. With less water in the pot, your stove is on for less time, and less water is thrown down the drain… if you and your roomies try it this way from now on, your energy bill might be smaller next month.

Boiling eggs isn’t hard if you have a timer. While there are a lot of different ways to boil an egg, we think this one is the best: Place an egg in a pot and fill with water until egg is covered. Add a good pinch of salt and splash of white vinegar (eggshells are made of calcium carbonate; the acid in vinegar will slightly break down the shell while it boils, making it easier to peel later). Next, bring water to a boil. Lower heat to simmer and cook for no more than 12 minutes (for hard-boiled) and no less than three (for very soft-boiled: silky white and runny yolk). Immediately submerge the cooked egg in ice water for at least five minutes to ensure easy peeling.

Put down the bottle of ranch and DIY your salad dressing. A simple vinaigrette is a mixture of oil + acid (such as vinegar or lemon juice), often seasoned with salt, pepper, and herbs. To get dressing to emulsify—translation: not separate into weird oily bubbles and balsamic—stick with a ratio of three parts oil to one part acid; add a spoonful of mustard to make sure the smooth dressing doesn’t break. Once you’ve mastered the simple vinaigrette, get fancy with other emulsifiers and seasonings, such as tahini, hummus, miso paste, maple syrup, chili powder, chopped shallots, and more.

If your idea of salad is balsamic over romaine, it’s no wonder you’re sick of the stuff. Get creative, starting with different greens (arugula! Spinach! Shredded kale and Brussels sprouts!). Add raw or roasted veggies, maybe a handful of nuts or seeds, and even a few slices of fruit. Drizzle with the vinaigrette you now know how to make.

Leave the packaged guac on the grocery store shelves and start mashing your own avos. All it takes is lime juice, some chopped red onion, salt, pepper, and maybe a little jalapeño. Smush it all together—lumps are encouraged; chips optional.

Cooking chicken is probably the simplest skill on this list. We're big fans of pan-searing, so we don't have to wait for the oven to preheat (see below). But if baking is your thing, you only need to preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place chicken (breasts or thighs) on the baking sheet, drizzle with oil, and sprinkle with salt and pepper; flip and repeat. Bake until chicken reaches an internal temperature of 165 degrees—start checking after 20 minutes, but it usually takes 30-40 minutes. Note: Raw chicken carries salmonella, so it’s important to clean every surface touched using lots of hot water and soap.

Similar to chicken, baking fish is a snap. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place fish on the baking sheet, drizzle with oil, and sprinkle with salt and pepper; flip and repeat. If fish has skin, make sure to bake it skin-side down. Bake for about 20 minutes, or until fish flakes when poked with a fork.

A warm pot of grains can save a meal or snack—and we’re not talking about that instant crap. Most packages of grains (such as rice, quinoa, buckwheat, farro, and millet) include instructions, but you won’t truly master the art of grain-cooking unless you practice. Starting now. A good rule of thumb for quinoa or rice is a ratio of one-part grain to two-parts water or cooking liquid. Too much water and grain will be mushier; too little and grain will be chewier. Adjust according to preference. Boil water, add grain, and simmer with a lid until grain absorbs water. Note: These and most other grains can also be cooked like pasta: Boil water, add grain, then boil until grain is tender.

There’s nothing like a pile of roasted veggies to make you feel infinitely more full and cozy. Heat your oven to 400 degrees and start chopping. Douse the veg with oil, salt, and pepper, and bake until tender and just starting to brown.

Like beauty, a perfect chocolate chip cookie is in the eye of the beholder. Like 'em chewy? Add an extra tablespoon of butter and two egg yolks to your favorite cookie recipe, and underbake them for a few minutes. In a crunchier mood? Replace the majority of brown sugar with white and bake for a few minutes longer. And special dieters, we didn’t forget you: For vegan cookies, replace butter and chocolate chips with dairy-free versions, and make a flax egg (2 tablespoons ground flaxseed + 2 tablespoons water). For gluten-free, swap out flour for a GF version with starch, such as tapioca or potato, and a bit of xanthan or guar gum to make them more moist.